Will Avelar, a New Orleans Native and Sous Chef at Emeril’s Delmonico, spent his childhood in Costa Rica, where he was exposed to and inspired by a variety of unique, tropical flavors early on. It wasn’t long before Avelar knew he wanted to become a chef, so when he returned to New Orleans for high school, he took a job as a busboy at a local Italian restaurant. He then went on to pursue a degree in Culinary Arts.
Avelar joined the Lagasse family in 2005, working his way from line cook to butcher and then to saucier at Delmonicos and then to Sous Chef at NOLA. He truly loves what he does, and it shows. Back at Delmonicos, he is contributing to the restaurants’ near-perfect reviews; on Open Table, the team has racked up an impressive 4.6 star rating out of 5.
“This jambalaya is what Creole cooking is all about. And for occasions where a lot of people are invited over, it is the perfect dish to serve.”